Rotisserie Accessory

The rotisserie was an accessory available in some wall ovens. Starting mid-year in 1991, we no longer offered a rotisserie in the wall ovens. A convection wall oven or range can provide similar results. The convection roast feature would most closely compare to rotisserie cooking.

About the Rotisserie:

• The rotisserie allows for even cooking and all over browning, while preventing the meat from cooking its own grease.
• The rotisserie turns and bastes meats while the temperature is controlled automatically.
• The porcelain-enamel coated pan catches the drippings. It can hold roughly a 25 lb ham or 10-20 lb turkey.

• When using the rotisserie in the upper oven of a double wall oven, the oven shelf should be placed in the lowest position and the door left ajar in the broil position.
• To clean the rotisserie spit, fork screws, and frame: Soak in hot sudsy water, scour to remove cooked-on food or sauces and rinse.